Tuna and Tomato Tart
Tuna and tomato tart is a simple way to turn two store-cupboard tins and a ready-rolled pastry sheet into a proper lunch or supper. A crisp, blind-baked shortcrust case holds flaked tuna, cheddar and a creamy egg filling, topped with halved cherry tomatoes that blister in the oven. It cuts into six slices and is just as good cold.
- Total
- 1 h 15 min
- Prep
- 15 min
- Cook
- 50 min
- Serves
- 6
- Per serving
- 505kcal
Getting a crisp base for tuna and tomato tart
Ready-rolled shortcrust is the quickest route to a tart, but it only turns out crisp if you bake the case before filling it. Prick the base, line it with baking paper and beans, and bake it on a preheated tray until it looks dry. The wet filling then has a firm, sealed base to sit on.
Choose tuna in spring water rather than brine or oil. Drain it well and press out the last of the liquid before flaking, as extra moisture is the main reason a tart turns out soggy.
Making tuna and tomato tart, step by step
Tap a time to start a timer.
- Line the tin Heat the oven to 200°C (180°C fan), gas 6, and put a baking tray inside to heat. Unroll the pastry and press it into the tart tin, trimming any excess. Prick the base all over with a fork.
- Blind bake Line the pastry with baking paper, fill it with baking beans and bake on the hot tray for . Lift out the paper and beans and bake for more, until pale golden and dry. Turn the oven down to 180°C (160°C fan), gas 4.
- Prepare the filling Drain the tuna very well, press it with kitchen paper to remove extra moisture, then flake it. In a jug, whisk the eggs with the cream, a pinch of salt and the pepper. Halve the tomatoes.
- Assemble Scatter half the cheddar over the base, then the tuna. Put the tin on the baking tray in the oven, then pour in the egg mixture. Arrange the tomatoes cut-side up on top and finish with the rest of the cheddar and the oregano.
- Bake Bake for until the filling is set, with only a slight wobble in the very centre, and golden on top. Cover the pastry edge with foil if it browns too fast.
- Rest and serve Leave the tart in the tin for so it firms up, then slice. Serve warm, or at room temperature with a green salad.
Swaps and serving
Feta or mozzarella can stand in for the cheddar, and fresh basil is a good partner for the tomatoes instead of oregano. A handful of sweetcorn or a few sliced spring onions in the base would also work well.
This tuna and tomato tart is best with a crisp green salad or some buttered new potatoes. For another savoury filling in a pastry case, try a prawn quiche, and a tin of tuna also makes a quick pasta with tuna and capers.
Common problems and fixes for tuna and Tomato Tart
- The base is soggy.
- The pastry needs both stages of blind baking until dry, and the tuna must be drained and pressed. Baking on a preheated tray also gives the base a strong start.
- The filling is watery or has not set.
- Tuna and tomatoes release liquid, so drain the fish well and bake until the centre only just wobbles. It will firm up as it rests.
- The pastry edge is too dark.
- Cover the rim with a strip of foil for the last 10 minutes of baking. Check the oven really is at 180°C (160°C fan), as a hotter oven browns the rim before the middle sets.
Frequently asked questions about tuna and Tomato Tart
How do you keep the base crisp on a tuna and tomato tart?
Blind bake the case until it looks dry, drain the tuna thoroughly and put the tin on a hot baking tray. Let the tart rest for 10 minutes before cutting.
Can you eat the tart cold?
Yes, it is good cold or at room temperature, which makes it handy for lunchboxes and picnics.
What can I use instead of double cream?
Crème fraîche or full-fat milk both work. Milk gives a lighter, slightly softer set, while crème fraîche keeps the filling rich.
How long does it keep?
Cool it quickly, cover it and keep it in the fridge for up to 2 days. Reheat slices at 160°C (140°C fan), gas 3, for about 15 minutes until steaming hot.
How did you like the recipe?
4.6 / 5 · 43 ratings
